Instructions

In a large skillet, melt 1 tbsp (15 mL) butter over medium high heat. Sautée shrimp in batches, until just pink, opaque and curled for about 4 minutes, adding more butter between batches. Transfer to a plate and refrigerate until chilled.

In a chilled bowl, combine cream, chili powder, salt and lime zest. Whip until soft peaks form. Stir in lime juice. Chill for at least 30 minutes or for up to 2 hours.

Slice cucumber on an angle, approximately ¼” thick (5 mm).

Place a small dollop of whipped cream on cucumber slices.

Place one shrimp on each and garnish with lime zest.

These elegant appetizers are perfect for summer entertaining on the patio.